Gluten Free Recipe Makeover – Mocha Chip Muffins
Since Tricia started this site there have been so many delicious recipes linked up. As a gluten and dairy free girl, some of those recipes make me pine way, wishing for them to be on my plate. Just because we are gluten free it doesn’t mean we should miss out on the yumminess. Right? Right! Once a month I will be adapting a recipe from a past menu to a gluten and dairy free version. Is there something Tricia has posted you have been wishing for? Let me know for a future adaption. I would love your input!
This month’s gluten free makeover is a favorite flavor combo, chocolate and coffee. Mocha Chip Muffins comes from the July 2009 Traditional Menu. I altered a recipe from Gluten-free Goddess to make it a bit less sweet (think muffin, not cupcake), added chocolate chips and changed the servings to make them substantial. I was looking for a BIG muffin. A huge chocolaty muffin that would feel like an indulgence on a lazy Saturday morning. These really fit the bill. Hope you like them as much as we do. Enjoy!
Gluten Free Dairy Free Mocha Chip Muffins
Angela @ Onceamonthmom.com adapted from Glutenfreegoddess.blogspot.com
- 3/4 cup plus 2 Tablespoons sorghum flour
- 3/4 cup plus 2 Tablespoons potato starch, corn starch or tapioca starch
- 1/2 cup unsweetened cocoa powder, sifted
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon gluten free baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 cup warm -not hot- coffee (I use very strong espresso)
- 1 large egg (or 1 Tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water) or egg substitute
- 3 tablespoon light olive oil
- 2 teaspoons gluten free vanilla
- 1/2 teaspoon light tasting rice vinegar
- 1 cup gluten and dairy free chocolate chips
Preheat oven to 350 degrees F. Line muffin tin with paper liners. Set aside
In the bowl of your mixer, whisk together the dry ingredients. Add wet ingredients and beat for 3 minutes (scraping down bowl partway through mixing time) until batter is very smooth. Stir in chocolate chips. Divide batter into 9 lined muffin cups. Bake at 350 for about 25 minutes until done. Remove muffins to a cooling rack.
After muffins are completely cool, place in a freezer container separated by waxed paper or in a gallon-sized freezer bag. Remove as much air as possible, seal, label and freeze.